不同醋酸菌及发酵方式对柑橘果醋品质的影响
刘天宇,丁健洋,许立伟,薛桂新
Effects of different acetic acid bacteria and fermentation methods on the quality of citrus fruit vinegar
LIU Tianyu, DING Jianyang, XU Liwei, XUE Guixin
中国酿造
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2022, (12): 160
-165
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DOI: 10.11882/j.issn.0254-5071.2022.12.026